Well, it’s the first Friday in Lent… the time when us Catholics flock en masse to gorge ourselves on fish fry everywhere (and, come on, even non-Catholics can find the allure of a good fish fry hard to resist!). So for all you seafood-lovers out there who are trying to adhere to no-meat Fridays in a healthier (AKA less greasy) way, this clean eats Brazilian Seafood Stew presents a delicious alternative that just might leave you saying “forget fish fry… I want that stew!” This seafood stew is heartily chock full of flavorful seafood— definitely a recipe you’ll want to add to your clean eats repertoire!
Brazilian Seafood Stew Serves 8-12 3/4 lb white fish fillets (such as cod, haddock, tilapia… I used cod), cubed 3/4 lb shrimp 3/4 lb scallops 4 tablespoons lime juice 1 1/2 tablespoons cumin 1 1/2 tablespoons paprika 2-4 gloves garlic, chopped 1 teaspoon salt 1 teaspoon pepper 1/2 red onion, chopped 1 red bell pepper, sliced 1 green bell pepper, sliced 1 small yellow squash, cubed 1 small zucchini, cubed 1 14-oz can diced tomatoes, drained (no sugar added) 1 14-oz can light coconut milk 2 cups kale, massaged and chopped 1-2 bunches fresh cilantro, chopped
In a bowl, coat the fish fillets, shrimp, and scallops with the lime juice, cumin, paprika, garlic, salt, and pepper. Leave to marinate in the refrigerator for 20-30 minutes. Next, in a lightly oiled soup pot, saute the onions until tender. Add the red pepper, green pepper, yellow squash, zucchini, tomatoes, coconut milk, and marinated seafood. Simmer covered for 15 minutes. At this point, add in the kale and cilantro. Simmer covered for another 10-15 minutes. Top with a dollop of plain nonfat Greek yogurt or some fresh sliced avocado to serve. Enjoy this almost too-flavorful-to-be-clean dish!